Known as beef olives north of the border, the beef, blue cheese and Garner’s are the perfect combination.
Pre heat oven to 180 C/ Gas No4.
In a bowl, combine minced meat with crumbled cheese, parsley, seasoning and half the pickled onions, roughly chopped.
Lay meat slices on a raw meat chopping board and cut each slice in two.
Divide filling into 4 sausage shapes and place each on the meat. Roll up meat and fix firmly with wooden cocktail sticks.
Butter a casserole dish of sufficient size to place the beef olives flat on base. Seal tightly with tin foil and cook for 20 minutes to brown.
Remove from oven and pour tomato juice around beef olives. Season and add remaining pickled onions, halved.
Cover and cook for a further 40 minutes until the tomato sauce is bubbling and the meat is thoroughly cooked. Check occasionally and add a little water if necessary to keep the dish moist.
Serve with creamy mashed potatoes and seasonal greens.
200g Garner’s Original Pickled Onions, drained
100g 50-50 beef and pork mince/ or high quality sausagemeat
75g blue cheese – or soft cheese of your choice
1 tbsp fresh parsley
A pinch of chilli powder to taste
Freshly milled salt and pepper
2 large thin slices of beef – sirloin or frying steak
300mls tomato juice/passata